Based upon the changes of social and economic situations in Korea, the total consumption and variety of fats and oils used for food purposes have been remarkably changed during last decades. The proportion of energy intake from lipids was 28.8% of total energy intake in 2014, and that from visible lipids was 58.7%. The per capita supply of fats and oils was 56.4g/day, of which 98.5% were vegetable origins. The total supply amount of fats and oils for foods was 1,037,000M/T. The import amount of fats and oils comprised 98.5% of total fats and oils supply. The amount of palm oil supply was the highest as 429,000M/T, followed by those of soybean oil, canola oil, coconut oil, and corn oil in decreasing order. The fish body oil and beef tallow were the major animal fats and oils sources.

The variety of fats and oils produced in Korea, even in small amounts, included perilla oil, sesame oil, and rapeseed oil. Palm oil was mainly used for the manufacturing of instant noodles (ca 55% of total consumption) and snacks, whereas soybean oil was used mainly for salad/cooking purposes. The total consumption amount of fats and oils in Korea looks near to be mostly stabilized, however, it shows a slight and continuous increase in recent years. This is considered due to the development of new product items, especially instant noodle products. It is also recognized that the consumers become more cautious about health and well-being diets.

The manufacturers of lipid foods have become, therefore, interested in the usage of novel fats and oils for novel food production considering health concerns.